An inspiration to novices and pros alike, Chef Frederic Monti has established himself as one of the top pastry chefs in the country. As Executive Pastry Chef for The Greebrier in West Virginia (an 850 room resort with 40 cottages) Chef Monti oversees a crew of 27 at the six on-site restaurants as well as all hand-made chocolate confections which are featured at the resort and offered at their "Candy Shop." Chef Monti has competed in numerous local and national pastry competitions. He enjoys lending his knowledge to others, not only mentors fellow chefs but also has established a pastry program at the resort to teach classic recipes and techniques.

In his view, the industry has grown tremendously in the last 10 years. Customer tastes are becoming more refined, diverse products are being developed, and resources for better education are more widely available. He commends companies like Felchlin, who are taking a proactive role in new product development to address these trends, noting their new diabetic chocolate as a great example. He’s also a fan of Maracaibo 65% and Accra 62% Couvertures.

Chef Monti's Recipe:
White and Dark Chocolate Mousse on Salted Caramel and Crispy Base, Port Reduction and Saffron Ice Cream


White Chocolate Mousse
1600 g / 56.4 oz Cream
550 g / 19.4 oz #31102 Felchlin-Swiss Accra Rondo 62%
4 ea #90071 Madagascar Vanilla Beans

Chocolate Crémeux
335 g / 11.8 oz Milk
335 g / 11.8 oz Cream
196 g / 7 oz Egg yolks
335 g / 11.8 oz #31102 Felchlin-Swiss Accra Rondo 62%

Vanilla Ice Cream Base Paco Jet
1000 g / 35.3 oz Milk
350 g / 12.3 oz Cream
5 g / 0.2 oz #90071 Madagascar Vanilla Beans
70 g / 2.5 oz Glucose powder
80 g / 2.8 oz Milk powder
8 g / 0.3 oz Stabilizer g
280 g / 9.9 oz Sugar
60 g / 2.1 oz Egg yolks

Port Reduction
784 g / 27.7 oz #99777 Porto Rouge
250 g / 8.8 oz Brown sugar
2 ea #90071 Madagascar Vanilla Beans
2 ea #1-056 Cinnamon Sticks
1 ea Orange, whole

Chocolate Pava (Crispy Layer)
545 g / 19.2 oz #31336 Felchlin-Swiss Almonosa Cream Filling
285 g / 10 oz #31103 Felchlin-Swiss Accra-Lait Rondo 42%
255 g / 9 oz #31125 Felchlin-Swiss Edelweiss Rondo 36%
675 g / 23.8 #31333 Felchlin-Swiss Croquantine Flaky Wafers

Preparation
White Chocolate Mousse
Heat cream and vanilla beans, pour over chocolate and burr mix together. Prepare this two days ahead of time. When ready to use, whip on 2nd speed (never on 3rd speed) in a mixer.

Chocolate Crémeux
Heat cream and milk. Temper eggs into mix. Cook to 84° C and then pour over chocolate and burr mix.

Vanilla Ice Cream Base Paco Jet
Bring milk, cream, vanilla, glucose, and milk powder to a boil. Mix sugar and stabilizer together. Mix eggs and sugar together, and temper into milk. Cook to 84° C. Use base for vanilla ice cream, 1 oz saffron (infuse).

Port Reduction
Reduce all ingredients down.

Chocolate Pava (Crispy Layer)
Melt the Almonosa, milk chocolate, and white chocolate to 30° C. Fold in the Croquantine Flaky Wafers.

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